Raw or cooked, fennel has a faint flavor of licorice or anise. When you’ve cut halfway through, flip the fennel down onto the flat cut side and continue slicing. Not so much that it overwhelms a dish, but just enough that it adds an interesting layer of flavor to the dishes in which it’s used. Submit your own tutorials or ideas here! Fennel soup is very delicious meal and is made of cooked fennel. Then, trim a bit off the bottom of the bulb. Add broth, 2 cups water, the cabbage, potatoes, tomatoes, cumin, and salt. Peel off any wilted outer layers. The fronds keep, wrapped well and refrigerated, for … Wondering how to cut fennel? Hold the fennel down securely on a cutting board. Save the fennel stalks and fronds for something else — the leafy fronds can be eaten raw and the stems are great for soup stock. Add the stock and bring to the boil. The stalks, if still attached, should feel firm; not limp or rubbery. After puréeing, I could tell that it needed a little more liquid so I added about 1/2 cup. Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Butternut Squash and Pear Soup with Fennel is a hearty, gluten-free, and nutritious soup. Remember, fennel has a strong flavor, so if you aren’t a fan of licorice, go light on the fennel and add extra leek instead. Cut off and discard upper stalks of fennel. Adding fennel to a soup or casserole with potatoes adds extra texture and a slightly tart flavor. Preheat the oven to 400 degrees F. Remove the stems of the fennel and slice the bulb in half lengthwise. Let us know if you try our method for how to cut fennel and tell us how it goes in the comments below. Cut off the root end and the leaves … You can cut it all the way through, or cut through most of it, leaving one side uncut for ease of chopping later on. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious. Ingredients You’ll Need Potatoes, fennel and onion are roasted to perfection and pureed with almond milk until thick and creamy smooth for a sensational soup that’s worth repeating! Cut the fennel bulb in half and remove the outer layer of the bulb, because it contains lots of fibers and can be difficult to eat. Combine both in a large bowl and toss with 2 tablespoons olive oil, 1 teaspoon salt, and a few grinds of black pepper. Drizzle with olive oil and season with salt and black pepper. Remove the core. Finally, add in the peeled and cut … If you're wondering how you can use fennel fronds in your recipes, just think about them as herbs, similar to dill or tarragon, and you’ll have the answer. It’s easy to cut fennel, and since the entire plant can be eaten you won’t have to waste a single bit! Explains how to cut fennel easily with steps for wedges, slice or cubes, plus buying advice and some great recipe ideas to try out. This site uses Akismet to reduce spam. Cut out the core and discard. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Reduce heat; simmer, covered, for about 1½ hours or until beef is tender. your username. When you make soup, add fennel fronds during the last minutes of simmering, for extra flavor. Stir chickpeas and peas into soup, and simmer for a further 5 minutes. See the video for this part! Soup is usually eaten hot and fennel soup is very tasty when eaten hot. Are you wondering how to cut fennel but not sure the best way? How to Cut Fennel (& How to Use It!) Start at the top of the bulb and work toward the root. Lay the quarter of fennel with the cut side flat against the mandoline. Add the new potatoes and fennel and sauté for 2-3 minutes. Cut tomatoes, bell peppers, fennel, carrots, and onion. Cut stalks from fennel bulb (reserve stalks for another use or discard; reserve fronds for soup garnish) Cut fennel bulb in half Locate core in each half of fennel … Preheat oven to 425 degrees F. Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Add the carrots, celery, leeks and fennel and cook, stirring, … If the stalks are still attached to your bulb of fennel, cut them away Of all the root vegetables, fennel is one that cooks Breaking News Lil’ Kim Shows Love To Megan Thee Stallion & Mulatto Here’s our method, which we use when we make our famous Tuscan soup with white beans (otherwise known as pizza soup). Add the water, stock and tomatoes; bring to the boil. Cut the bulb in half. When raw, fennel is crunchy and sweet; once cooked, it becomes silky soft. Store fennel in the crisper drawer or loosely wrapped in plastic in your fridge. Cut the fennel into wedges through the core, making sure you keep a piece of core in each wedge. This red lentil soup recipe is filled with shiitake mushrooms, fresh fennel, veggie broth, and some herbs and spices.It’s vegan and gluten-free, so it’s an allergy-friendly recipe that’s filled with savory, comforting flavor. Here's how to do it. Cut out the central core from the bottom and throw it away. Finely chop one-quarter of the fennel bulb and place in a bowl with the lemon juice. Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. Remove any wilted outer layers; cut off and discard a thin slice from the base of fennel. Adjust the thickness as needed. With the quarter still on its side, slice crosswise to cut the fennel into slices. OR…. It is perfect caramelized, on pizza, in a soup, over a salad or braised. We’re Sonja and Alex Overhiser, the recipe developers and cookbook authors behind this website. Featured on the Today Show and Washington Post. Using a large chef’s knife, cut off the fennel fronds. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. In Season: Fennel season lasts from mid-fall to early spring. How to cut fennel Wash the fennel first. How To Cut Parsnips for Soup To begin making this creamy parsnip soup start by washing, drying, and peeling the parsnips. Here’s how to take that hefty bulb of fennel and trim it down into bite-sized pieces. Welcome! Of all the root vegetables, fennel is one that cooks might not know much about until they actually smell or taste it. Cutting the fennel in half and slicing down across the bulb will give you boomerang shaped slices. It’s best used within a week, though will often keep for longer (just peel away the outer layers as they become wilted or rubbery). Slice the fennel crosswise. It’s easy to cut fennel, and since the entire plant can be eaten you won’t have to waste a single bit! Heat the olive oil in a large soup pot. Stand the bulb up so that it is resting on the trimmed root end. For really thin, shaved slices of fennel, use a mandoline. oil in a large pot. Alex and I love to use fennel in our recipes; it brings an unexpected depth. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. We independently select these products—if you buy from one of our links, we may earn a commission. The stalks and fronds are also edible — bonus fennel! It can be eaten prior to the main dish or as a separate dish. What to Look For: Fennel is easily identifiable: It has a fat white bulb (like an onion) and a feathery top of green stalks and fluffy fronds (though some grocers cut these Fennel is not only tasty but high in Vitamin C and fiber. The fennel bulb can be eaten raw or cooked — both have their perks! Using an immersion blender (or using a standard blender and letting the mixture cool and blending … Fennel is sold both with the stalks and fronds attached and with them removed. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. I recommend buying with the stalks attached or at least with some of the stalks still remaining; these bulbs tend to store better and for longer than those with the stalks totally removed. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time. Using a large chef’s knife, cut off the fennel fronds. Cut the halves into quarters. Halve, core, and chop remaining fennel. Serve the fennel soup garnished with the reserved fennel fronds. PRO TIP: For a restaurant-quality presentation, keep the entire fennel bulb whole and cut it … Remove any tough outer layers of the fennel and discard them. cut straight down through the root. Bring back to a gentle simmer and season. The tuber is not only a child prodigy in t Cut the onion, carrot, velery, garlic and 1 of the fennel bulbs into chunks. According to Greek mythology, fennel carried the fiery ember of knowledge from Mount Olympus to Directions. Cut the bulb into quarters. It’s crunchy and sweet when tossed raw into a salad, or silky and toothsome with slow-cooked with a braise. Cut off the green part and save it for later seasoning and garnishing. Trim a little bit off the bottom of the fennel bulb to make the bottom stable (and cut away any tough root bits). Press down with the safety guard to secure the bulb, then quickly run the bulb across the blade to shave it into thin slices. Log into your account. Cut the bulb in half. Add the onion and the ground fennel and cook over moderate heat until the onion softens, about 3 minutes. Arrange the vegetables and garlic in a single layer on the baking sheet. That is just my experience to get a more silky soup. Trim off the fennel stalks. This vegetable is usually cut into wedges, slices, or small pieces. If you’ve never tried fennel, it helps to know that it’s used as an herb as frequently as a vegetable. your password Subscribe for free weekly recipes & more! Cut your slices thick or thin, according to your recipe. Stir well and set aside for topping the cooked soup. Instructions. Use or store the fennel: Fennel is ready to be used right away. 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